Red Velvet Brownies Recipe: Soft, Chewy, and Irresistible
These rich, fudgy Red Velvet Brownies are the perfect mix of chocolatey goodness and that classic red velvet flavor. Topped with a creamy white chocolate, they’re an easy, decadent treat everyone will love!
Red Velvet Brownies
This red velvet brownies recipe comes together quickly with simple ingredients, making it a great go-to dessert for any occasion. The rich cocoa flavor pairs perfectly with the soft, chewy texture, and the vibrant red color adds a fun touch.
While they’re often a hit around the holidays, they’re just as good year-round. Plus, they store well, so you can make them ahead of time and enjoy a delicious treat whenever you want!
For more decadent Bewitchin’ Kitchen desserts, check out: Red Velvet Ice Cream, No-bake Oreo Cheesecake, Red Velvet Cinnamon Rolls, and Lindor Truffles!
Why You’ll Love This Red Velvet Brownies Recipe
- Easy to make: These brownies come together quickly with simple ingredients — no complicated steps required!
- Perfect texture: Fudgy, chewy, and rich with just the right amount of chocolate flavor.
- Great for any occasion: Whether it’s a holiday, birthday, or just a sweet craving, they always hit the spot.
- Make-ahead friendly: These red velvet brownies store well, so you can bake them in advance and enjoy them later!
How to Make Perfect Red Velvet Brownies
Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal. Lightly grease the parchment with butter or spray oil to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, melted chocolate, and vanilla extract, whisking until fully combined. Stir in the red food coloring and vinegar until the batter is a deep, even red.
Combine the Ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt, then slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until combined — overmixing can make the brownies dense instead of fudgy!
Bake: Pour the brownie batter into the prepared pan, spreading it evenly to the edges. Bake for 22-25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Slice: Let the brownies cool completely in the pan on a wire rack. For the cleanest slices, chill them in the fridge for about an hour before cutting.
Decorate: Melt the white chocolate in the microwave in 30-second intervals, stirring in between until smooth. Fill a piping bag (or use a spoon) to drizzle the melted chocolate over the brownies. You can also add sugar hearts on top for an extra festive touch!
Pro Tips
- Food Coloring: Gel food coloring gives a richer red color without affecting the brownie texture. Adjust the amount to get your perfect shade.
- Brownie Texture: For extra fudgy brownies, bake them a minute or two less. If you prefer a cakier texture, just bake them a little longer!
Key Ingredients and Substitutions
Butter: Melted unsalted butter gives these brownies a rich, buttery flavor and helps create a soft, fudgy texture.
Semi-Sweet Chocolate: Melted chocolate deepens the flavor and enhances the fudgy consistency.
Red Food Coloring: Gives the brownies their signature red velvet color — gel food coloring works best for a vibrant hue.
Flour: Just enough to hold everything together without making the brownies too dense.
Cocoa Powder: Adds a subtle chocolate flavor that complements the red velvet taste.
White Vinegar: Reacts with the cocoa and enhances the red color while adding a slight tang.
White Chocolate: Sweet, creamy, and the perfect finishing touch — adds a little extra flair to every bite!
Frequently Asked Questions
Can I use a baking pan of a different size for this recipe?
While these red velvet brownies are made for an 8×8-inch baking pan, which gives them a thickness of about 1 inch, you can use a 9×9-inch pan — they’ll just come out a bit thinner.
You can use a larger pan, too, but you’ll need to adjust the ingredient quantities:
- For a 9×13-inch pan, double the recipe.
- For an 11×7-inch pan, increase the ingredients by approximately 1.5x.
What’s the best way to store these brownies to keep them fresh?
Store at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. If you’ve added white chocolate drizzle, layer them with parchment paper to prevent sticking. Bring them to room temperature before serving for that soft, fudgy texture.
Can I use dark chocolate instead of semi-sweet chocolate?
Yes! Dark chocolate adds a richer flavor, so you may want to bump up the sugar a bit to balance the bitterness. Just make sure to use good-quality chocolate!
What should I do if my brownies come out too dry or overbaked?
If they’re dry, brush them with simple syrup to add moisture. Next time, check 2-3 minutes earlier to avoid overbaking since oven times can vary.
Red Velvet Brownies
These rich, fudgy Red Velvet Brownies are the perfect mix of chocolatey goodness and that classic red velvet flavor. Topped with a creamy glaze, they’re an easy, decadent treat everyone will love!
Ingredients
For the Brownies
- ½ cup Unsalted Butter melted and slightly cooled
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 oz Semi-Sweet Chocolate (chopped chocolate or chips) melted and cooled to room temperature
- 1½ tsp Red Food Coloring
- ¾ cup All-Purpose Flour spoon and level
- ¼ cup Unsweetened Cocoa Powder
- ½ tsp Salt
- 1 tsp White Vinegar
White Chocolate Drizzle
- 5 oz White Chocolate melted
- Mini Sugar Hearts optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper with spray oil or butter.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, melted chocolate, and vanilla extract, and whisk until well combined. Stir in the red food coloring and vinegar until the batter is evenly colored.
- In a separate bowl, sift the flour, cocoa powder, and salt. Slowly fold the dry ingredients into the wet mixture with a spatula—be gentle to avoid overmixing.
- Pour the brownie batter into the prepared pan, spreading it evenly to the edges.
- Bake for 22-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. For fudgier brownies, avoid overbaking.
- Let the brownies cool completely in the pan on a wire rack. For cleaner slices, chill them in the fridge for about an hour.
- To make the drizzle, melt the chopped chocolate in the microwave in 60-second intervals, stirring until smooth. Drizzle the melted chocolate over the brownies. Optional: top with sugar hearts for a fun touch!
Notes
- Red Food Coloring: Gel food coloring gives a more vibrant red hue without altering the texture of the brownies. You can adjust the amount for your preferred shade.
- Texture: For a fudgier brownie, reduce baking time by a minute or two. For a cakier texture, increase baking time by a minute.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly longer shelf life.
Follow On Pinterest Follow @bewitchinkitchen On Pinterest for more delicious recipes!
Tried this recipe?Mention @bewitchinkitchen or tag #bewitchinkitchen so I can see it!
Have you ever tried this recipe as a red velvet cheese brownie? I wonder how adding a layer of cream cheese in the middle would change the texture and flavor?
Oh wow, these tips are super helpful—especially the one about using simple syrup on dry brownies! Never thought of that before. I’ve always leaned toward dark chocolate, so I’m definitely going to try that swap next time (with a little extra sugar, of course ). And yes to layering with parchment if there’s a drizzle—learned that one the hard way